Loading Events


 2½ hour class.  Here’s 3 dishes you can whip up in a flash that will wow the family.  Dumplings, dim sims and steamed buns are on tonights menu celebrating the delights of small dishes that make up Yum Cha menus across the city.  Learn all the techniques you need to recreate the recipes at home with focus on fresh, seasonal and fabulous. We start scallop and ginger dumplings with Sichaun dipping sauce followed by pork, prawn and chive dim sims, finishing off with steamed bao bun chargrilled squid, radish and coriander with a chilli mayonnaise.

Complimentary beverage on arrival.

Bar open from 5.30pm.  Class starts promptly at 6pm.    

Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef

Paulie Hooton

The Seafood School’s head chef, Paulie Hooton, has more than 25 years’ experience working in some of New Zealand’s most iconic restaurants. Before joining the Seafood School in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

Have a question?

If you have any questions, please complete this form and we'll be in touch soon. For urgent enquiries please include your phone number, or call the office on 09 379 1497 (office hours are Mon-Fri, 8:30am - 6:00 pm).

  • This field is for validation purposes and should be left unchanged.

Back to all Classes

Mon, 3 Dec 2018
8:30pm (approximately)
$80 per person
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"